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Indian Turkey Curry

Indian Turkey Curry

with Sweet Potato on Cilantro Rice

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Turkey Curry is quick, simple, and packed with all sorts of Indian flavours! This mild and creamy curry also gets a silky boost from coconut milk, bringing a hint of luxury to your weeknight!

Tags:Quick
Allergens:Soy/SojaWheat/BléMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Turkey Breast Portions

¾ cup

Basmati Rice

30 g

Ginger

160 g

Roma Tomato

170 g

Sweet Potato

113 g

Yellow Onion

1 tbsp

Indian Spice Blend

165 mL

Coconut Milk

7 g

Cilantro

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé)

Not included in your delivery

2.5 tbsp

Oil*

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4017 kJ
Calories960 kcal
Fat43 g
Saturated Fat21 g
Carbohydrate93 g
Sugar10 g
Dietary Fiber6 g
Protein52 g
Cholesterol110 mg
Sodium1200 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Pot
Parchment Paper
Measuring Cups
Measuring Spoons
Zester
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F and wash and dry all produce. Cut sweet potato into 1/2-inch pieces. Toss sweet potato with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, stirring halfway through, until tender, 18-20 min. Add 1 1/4 cups water (dbl for 4 ppl) to a medium pot. Cover and bring to a boil over high heat.

2

While sweet potatoes roast, cut tomatoes into ½-inch pieces. Peel, then finely chop onion. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl). Roughly chop cilantro. Add rice to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.

3

While rice cooks, pat turkey dry with paper towels. Season with salt and pepper, then sprinkle with 1 tsp Indian Spice Mix (dbl for 4 ppl). Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then turkey. Cook until golden-brown 1-2 min per side. Transfer turkey to the baking sheet with the sweet potatoes. Bake, in the middle of the oven, until cooked through, 8-10 min.** (NOTE: For 4 ppl, transfer turkey to a separate baking sheet and bake in the top of the oven.)

4

While turkey and sweet potatoes finish cooking, heat the same pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions and tomatoes. Cook, stirring occasionally, until tender, 3-4 min. Add ginger and remaining Indian Spice Mix. Cook, stirring often, until fragrant, 1-2 min.

5

Add coconut milk, soy sauce and 1/2 cup water (dbl for 4 ppl) to the same pan. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook, stirring often, until curry thickens slightly, 4-5 min.

6

When sweet potatoes are done, stir into curry. Cook, stirring often, until combined, 1-2 min. Season with salt and pepper. Fluff rice with a fork, then stir in half the cilantro and 1 tbsp butter (dbl for 4 ppl). Season with salt. Thinly slice turkey. Divide rice between plates and top with sweet potato curry and turkey. Sprinkle remaining cilantro over top.